Caramel Cream Cake

Burnt sugar cream cake – a classic delicacy loved by all, combining the fine texture of cream with an airy base, all in a perfect harmony of flavors. This recipe, rooted in culinary traditions, is a true feast for the senses and, although it may seem complex, each step is filled with satisfaction. I invite you to discover with me the secrets of this quick, simple, and delicious dessert.

Total preparation time: 1 hour and 15 minutes (including cooling time)
Number of servings: 10

Ingredients

For the burnt sugar cream:
- 12 tablespoons of sugar
- 6 fresh eggs
- 1 liter of milk (ideally whole milk for creaminess)
- 2 packets of vanilla sugar

For the base:
- 4 fresh eggs
- 4 tablespoons of sugar
- 5 tablespoons of flour (you can use white flour or a whole grain variant for a more pronounced taste)
- 1 packet of vanilla sugar

Necessary utensils
- A pot for caramelizing
- A large mixing bowl
- A mixer (optional, but recommended for a fluffier texture)
- A baking tray
- A spatula
- A large plate for flipping the cake

Step by step

Step 1: Caramelizing the sugar
Start by caramelizing the 6 tablespoons of sugar. Place the sugar in a pot over medium heat. Be careful at every step, as the sugar can burn quickly. Stir constantly with a wooden spatula until it turns into a golden and clear syrup. Once caramelized, carefully pour the sugar into the pot where you will bake the cake, covering the walls evenly. Let it cool completely.

Step 2: Preparing the cream
In a large bowl, beat the eggs together with 6 tablespoons of sugar and the 2 packets of vanilla sugar. Gradually add the milk and mix well until the mixture becomes homogeneous. Carefully pour this cream over the caramelized sugar in the pot.

Step 3: Preparing the base
In another bowl, beat the 4 eggs with 4 tablespoons of sugar and 1 packet of vanilla sugar. Use a mixer to obtain a fluffy consistency. Gradually add the 5 tablespoons of flour, gently mixing with a spatula to avoid losing air in the mixture.

Step 4: Assembling the cake
Once you have a homogeneous base, carefully pour it over the burnt sugar cream in the pot. You can use a spatula to level the surface.

Step 5: Baking
Preheat the oven to 180 degrees Celsius. Place the pot in a larger tray and fill the tray with hot water (the bain-marie method) to prevent the cake from drying out. Bake for about 40-50 minutes or until the base is firm and passes the toothpick test.

Step 6: Cooling and serving
Once baked, let the cake cool in the pot for about 30 minutes at room temperature. Then, place it in the refrigerator for an hour. Finally, flip the cake onto a flat plate, allowing the caramel to beautifully drizzle over the top.

Serving suggestions
For a personal touch, you can add some fresh fruit or a chocolate sauce on top to enhance the flavor. Perhaps a scoop of vanilla ice cream could perfectly complement this refined dessert.

Useful tips
1. Make sure the eggs and milk are at room temperature for better mixing.
2. You can experiment with flavors by adding a bit of cinnamon or nutmeg to the burnt sugar cream for an even more interesting taste.
3. If you want an even creamier cake, you can replace part of the milk with cooking cream.

Nutritional information
This burnt sugar cream cake recipe offers a delicious serving, with about 250-300 calories per serving, depending on the ingredients used. It is a good source of protein due to the eggs and milk, but should be consumed in moderation, as it has a higher sugar and fat content.

Frequently asked questions
1. Can I replace sugar with a sweetener?
Yes, but make sure to follow the usage instructions of the sweetener, as some may have a different taste or sweetness power.

2. How can I tell if the cake is done?
Perform the toothpick test. If it comes out clean from the base, the cake is ready.

3. How long can this cake be kept?
The cake can be stored in the refrigerator for 2-3 days, covered with plastic wrap.

This burnt sugar cream cake is not just a dessert, but a culinary experience worth savoring. So, get ready to impress with this simple yet elegant recipe, and enjoy every slice!

 Ingredients: For the cream: 12 tablespoons of sugar 6 eggs 1 liter of milk 2 packets of vanilla sugar For the base: 4 eggs 4 tablespoons of sugar 5 tablespoons of flour 1 packet of vanilla sugar

 Tags:  caramel cream cake